Lecsó (English Lecho, pronounced "LETCH-oh"; Hungarian: Lecsó, is an originally Hungarian thick vegetable stew which features peppers and tomato, onion, lard, salt, sugar and ground paprika as a base recipe. In northern Hungary, the onions and peppers are usually sauteed in lard or bacon fat, while in the south sunflower oil is more commonly used. It is also considered to be traditional food in Czech, Slovakand Polish cuisine and is also very common in Austria and Israel.

Most Hungarian recipes recommend sweet yellow Hungarian peppers, which are in season August–October which is also when field tomatoes are at their best. Other recipes suggest using both bell pepper and banana pepper as alternatives.

At this Lecsó Festival several restaurants from the area, café shops and wineries will be present.

Visitors can also find fröccs, spritzer which is a tall, chilled drink, usually made with white wine and seltzer or club soda.

Venue: Mikszáth square is in district 8, just off of Baross utca.

Getting to Mikszáth Square: Take Subway (M3) to Kálvin tér or trams 4 or 6 to Baross utca and take the short walk over to Mikszáth tér.

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Recipe Of The Week: Hungarian Lecsó with Eggs